LOCATION: Recipes >> Preserving >> Mango Jam
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Mango Jam
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Mango Jam
Yield: 6 Servings
4 cup mango pulp (buy about 6 lb)
1/4 cup lemon juice
6 cup sugar
1 pkg dry pectin
Wash fruit, peel, seed & cut in cubes. Mash with a potato masher
or run through a food processor or blender - try NOT to puree. In
a 10 qt pan, mix fruit, lemon juice and pectin. Place over high
heat; stirring constantly, bring to a rolling boil that cannot be
stirred down. Still stirring, add sugar. Return to a boil that
cannot be stirred down, then boil for exactly 2 minutes. Remove
from heat; skim off foam. Ladle hot jam into prepared half-pint
jars. Wipe rims clean. Place lids on jars and firmly screw on rings.
Process in boiling water bath for ten minutes. Makes about 6 1/2
cups.
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Mango Jam, August 21, 2007 - 06:14 PM
Reviewer: Sam Kelly from Bokeelia, Florida {Pinr Island)
This is an easy and exact recipe that was as good as my old mother's. Mama passed away a long time ago and her recipe had disappeared. Thank you so much. We live on Pine Island in the state of Florida. We are the Mango capitol of the United States. I also make a mango orange marmalade it is so good.
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